This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu, Dhrithi, and Appa Ramachandran for the photos!

girigitlay!

Kannada Stories for Kids

Indiblogger

My Inspirers!

Sunday, June 30, 2019

MAMBAZHA IDLY / MAVINA HANNINA IDLY
Mango season is getting over leaving the Mango buffs still wanting more! An overwhelming number of Mango recipes were posted by food bloggers through out the season. Pickles or Puddings, Sambar or Rasayana, Ice cream or Halwa, Lassi or Morkuzhambu, the versatile King of Fruits - raw or ripe- could be incorporated in the preparation of multitudes of delicious lip smacking dishes. This season I tried out Idlies with ripe mangoes and it turned out to be a delicious breakfast dish!

INGREDIENTS
Idly Sooji (Cream of rice aka Rice Rava) - 2 cups
Ripe Mangoes (Sweet, pulpy and big) - 3 ( to get three cups or more of pulp)
Salt - 1 pinch
Brown sugar or jaggery powder - 2 tbsps ( Optional)METHOD
1. Wash the Idly Sooji and gently drain the water.
2. Soak the washed Idly Sooji in warm water for at least an hour.
3. Cut the mangoes and extract the pulp.
4. Squeeze out the soaked Idly Sooji, add half of the mango pulp and salt, and mix well to make a batter using your clean hand.
5. Allow the mixture to soak for half an hour.
6. The Mango - Idly Sooji batter will become thick.
7. Add the remaining mango pulp and mix it till you get a Idly batter consistency. If you have a hopeless sweet tooth you can mix in the brown sugar or jaggery powder at this stage.
8. Grease the Idly plates or lotas using ghee.
9. Pour a ladle of Mango Idly batter into the greased plates or lotas.
10. Steam for fifteen minutes in a pressure cooker without the weight.

Tuesday, June 25, 2019

Lemon Bath Dosa is a popular street food in Namma Bengaluru. It is also served at many Dosa Camps and restaurants in the city. This reminds me of seven year old A who was a very fussy eater. If at all she ate some food with relish it was Dosa. So it was Dosa for breakfast ! Dosa for school lunch box ! Dosa for tea ! And Dosa for Dinner ! That too she ate only one Dosa per meal with a spoon of Molaga Podi and ghee ! Her mother was greatly concerned about her food and nutrition. After much thought she started serving Dosa rolls to the little brat. Rice, dal and vegetables which the child refused to eat otherwise were stuffed into a Dosa and served as a Dosa Roll which she thoroughly enjoyed !

Sharing my recipe of Bath Dosa with the goodness of vegetables and spice. This recipe was published in Aval Kitchen magazine dated 1st June 2018. The pictures were clicked by my nephew Pranav Calapatti.

INGREDIENTS TO MAKE DOSA BATTER

Rice - 3 cups

Split Black gram dal - 1cup

Beaten rice - 2 tbsps

Fenugreek seeds - 1/4 tsp

Chana dal - 1/4 tsp

TO MAKE THE BATTER

1.Wash all the ingredients together and soak for an hour or two.

2. Drain and grind the ingredients together adding water to make a smooth and fluffy batter.

Friday, June 21, 2019

Yogurt Ice Creams are the best cheat treats we enjoy during our foreign holidays. The flavours and colours displayed in the Ice Cream shops is in itself a feast to the eye. This Mango season I tried out a Mango Yogurt Ice Cream at home. I used one big sweet and fleshy mango and only half a cup of home set thick curds in the preparation. Store bought set curd like Milky Mist or Nestle Curds works well.

INGREDIENTS

Mango ( Ripe, sweet and fleshy) - 1 big

Curd - 1/2 cup

Honey - 1 tsp

Lemon juice - 1 tsp

METHOD

1. Remove the pulp of the mango and freeze till it is firm.

2. Blend together one cup of frozen mango pulp, half a cup of curd, honey and lemon juice in a mixer.

3. Freeze the creamy Mango Yogurt mixture for an hour.

4. You may give it one more swish in the mixer before serving to make the Ice Cream more smooth and creamy.

Wednesday, June 12, 2019

POPEYE PONGAL
Years ago my kids were addicted to cartoons and they especially loved to watch Popeye The Sailor Man. Often I have persuaded them to eat spinach by promising them that they would gain 'muscles' similar to their hero who emptied a whole can of spinach into his mouth and gained 'strength' to thrash the baddies! Broken Wheat, Green gram dal and Spinach (Popeye's tonic for instant strength !) cooked together results in a deliciously mushy Pongal and is named after my children's childhood hero Popeye!

Chitra Amma's Recipes

World Recipes

Get Recipes in your Mailbox

Enter your email address:

Hello

Welcome to Chitra Amma's Kitchen.

I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.

Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.